【摘要】 枸杞种植废弃物（Lycium barbarum planting waste,LBPW）饲料化是其资源化利用的重要方式之一，也是枸杞种植产业可持续发展的重要环节.发酵是饲料化处理枸杞种植废弃物的核心技术，为提高枸杞种植废弃物的发酵品质和饲用价值，开展固态发酵枸杞种植废弃物为生物饲料的条件优化试验，并探索枸杞种植废弃物发酵产物品质与微生物群落结构之间的联系，以期获得枸杞种植废弃物饲料化技术的关键信息.条件优化试验结果显示，固态发酵枸杞种植废弃物的最佳条件为50%的含水量、25℃的发酵温度、比例为15%的枸杞加工废弃物添加量、80 u/g的纤维素酶添加量，且发酵菌株接种量为3%、酵母菌和乳酸菌的体积比例为3:7，发酵周期为20 d.发酵条件优化后，枸杞种植废弃物发酵产物的品质较未优化前显著提升（P <0.05）.微生物群落分析结果显示，枸杞种植废弃物发酵产物的品质与参与发酵的微生物之间存在密切联系：发酵产物品质好，样品中Lactobacillus丰度高而Devosia丰度低；反之发酵产物品质差，样品中Lactobacillus丰度低而Devosia丰度高.此外，发酵产物的品质越好，发酵产物中真菌菌属丰度占比越低.本研究表明正交试验条件优化后，枸杞种植废弃物发酵产物的品质和适口性均得到显著性提高，且获悉发酵品质与产物中乳酸菌相对丰度之间可能存在一定相关性，该结果为枸杞种植废弃物饲料化处理技术的应用提供了试验指导依据.（图7表7参33）更多还原

【Abstract】 Converting Lycium barbarum planting waste(LBPW) into feed is one of the most effective ways to recycle it, and is also critical to sustainably developing the Lycium barbarum planting industry. Fermentation is a core technology for converting planted waste of Chinese wolfberries into feed. To improve the fermentation quality and feed value of the biological feed of LBPW, this study conducted experiments to optimize the solidstate fermentation conditions of LBPW and explored the relationship between the fermentation quality of the LBPW product and the microbial community structure, aiming to obtain key technical information for converting LBPW into feed. The results of the optimization experiment demonstrated that the optimum LBPW solid-state fermentation conditions were as follows: controlling the water content at 50% and the fermentation temperature at 25 ℃, adding Lycium barbarum processing waste at a ratio of 15% and cellulase at a ratio of 80 u/g, and inoculating a 3% culture medium of fermenting strains, in which the volume ratio of yeast and lactic acid bacteria was 3:7; the fermentation was completed on the 20th day. The quality of the fermented product under the optimized fermentation conditions was significantly higher than that under the conditions before optimization(P < 0.05). In addition, the microbial community analysis demonstrated that the quality of the fermentation products of LBPW was closely correlated with the microorganisms involved in fermentation. The higher the Lactobacillus abundance and the lower the Devosia abundance covered, the better the quality of fermentation products became. In contrast, the lower the Lactobacillus abundance and the higher the Devosia abundance covered, the worse the quality of fermentation products became. Furthermore, the lower the proportion of fungi in fermentation products, the better the quality. This study demonstrated that the quality and palatability of the fermentation products of LBPW significantly improved after the fermentation conditions were optimized through orthogonal experiments. Most importantly, a correlation was observed between the fermentation quality and the relative abundance of Lactobacillus in the products, which provided an experimental basis and guidance for applying the technique that converts LBPW into feed.更多还原